乳酸菌对南美白对虾生长、饲料利用和体组成的影响

【摘要】 挑选450尾初始体重(1.42±0.05)g、健康的对虾平均分配到15个水族箱中,设5个处理,每个处理3个重复,分别饲喂在基础日粮中添加0%、0.5%、5%、10%和15%液体乳酸菌的日粮,试验期为8周,研究乳酸菌对南美白对虾生长、饲料利用和体组成的影响。结果表明:添加10%的乳酸菌组效果最好,对虾的成活率、增重率、特定生长率分别较空白组提高了2.53%、7.13%、4.23%,饵料系数较空白组降低了8.38%(P=0.136),各处理组间差异不显著(P>0.05);添加乳酸菌除可显著提高对虾饲料磷的消化率外(P<0.05),对粗蛋白质、脂肪、灰分和钙的消化率无显著影响(P>0.05);乳酸菌对对虾体蛋白、脂肪、灰分、钙和磷含量无显著影响(P>0.05),但除添加10%乳酸菌组外,其他试验组对虾体蛋白含量较对照组的增加,体脂肪含量降低。更多还原

【Abstract】 The experiment was conducted to investigate the effect of adding liquid lactobacillus preparation on growth performance,feed conversion ratio,body composition and digestibilities of nutrients of Penaeus vannamei.450 Penaeus vannamei with the initial weight of(1.42±0.05)g were randomly allotted to 5 treatments of 3 replicates each,which were fed basal diets supplemented with 0 %(control),0.5 %,5 %,10 %,15 % of lactobacillus preparation for 8 weeks.The result showed that growth performance was improved in shrimp fed 10 % lactobacillus preparation diet.Compared with the control group,the survival rate,weight gain rate and specific growth rate were increased by 2.53 %,7.13 % and 4.23 % respectively,and feed conversion ratio was reduced by 8.38 %(P=0.136).The apparent digestibility of protein,fat,ash and calcium had no significant difference in lactobacillus preparation groups,but phosphorus digestibility was significantly increased(P < 0.05).It also had no significant effect on body composition.But the body protein in shrimp of test group was increased and body lipid was decreased except for the 10 % group compared to the control group.更多还原